New Season Roast Carrots and Coriander

New Season Roast Carrots and Coriander

This recipe is all about celebrating the simplicity of an ingredient when it is in season and its flavour is at its best. I bought these lovely carrots at a farm shop with the tops still attached, the first I’d seen like that this year so I had to buy them! At first, thinking they will be perfect to go with a roast dinner but afterwards thinking, NO! They need to be the star of the show. So keeping it simple and letting the carrots do the talking, this is how I made this New Season Roast Carrot and Coriander Salad.


1 x Bunch of early season Carrots (with Tops still attached)

1 Handful x Coriander (chopped)

50g x Dried Cranberries (chopped)

200ml x Créme Fraîche

1 x Clove of Garlic (minced)

1 tbsp x Olive Oil

Sea Salt and Black Pepper

500ml x Vegetable oil or Sunflower Oil for deep frying


  1. 1. Start by trimming the carrot tops from the carrots leaving around 2.5cm on each one. Wash the tops in cold water and pat dry with a clean tea towel.
  1. 2. Give the carrots a good scrub to remove any dirt. I prefer not to peel them but if you do that’s fine too. Give them a rinse and pat them dry.
  1. 3. Lay your carrots into a roasting tray and drizzle them with 1 tbsp of olive oil, give them a generous sprinkle of sea salt and black pepper. Now its time to get your hands in and make sure every carrot has a little coating of olive oil and seasoning. Place in a preheated oven at 190°C for 30 – 40 minutes.
  1. 4. Meanwhile, heat your deep fat fryer if using or a deep pan with at least 2 inches of oil to 190°C. Drop your carrot tops in (in small batches) they will pop, crackle and spit a little bit so take care when doing this. As soon as they stop crackling they are done. Remove from the oil and place on some kitchen paper, give a little sprinkle of sea salt.
  1. 5. To make the dressing place the créme fraîche into a bowl with chopped coriander, a clove of garlic minced, the chopped coriander and a pinch of salt and pepper. Give everything a mix.
  1. 6. Serve on a large plate by stacking up the roasted carrots followed by dried cranberries, lay the crispy carrot tops over and generously pour over the coriander créme fraîche dressing.

Don’t forget to check out more of my Good Day Recipes and Bad Day Recipes.

<i class="fab fa-facebook" aria-hidden="true"></i> Share on facebook
<i class="fab fa-google-plus-g" aria-hidden="true"></i> Share on google
<i class="fab fa-twitter" aria-hidden="true"></i> Share on twitter
<i class="fab fa-pinterest" aria-hidden="true"></i> Share on pinterest

This Post Has 2 Comments

  1. Chloe

    Love how you brought out the flavor of the carrots with this simple recipe! Love it, can’t wait to make it! 💛

Leave a Reply